Crunchy pecan puffs
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Puffs
| Ingredients | Preparation |
|---|---|
|
125 g
milk
245 g water 6 g salt 15 g sugar 125 g butter |
Boil milk, water, salt, sugar and butter together. Take away from the heat. |
| 210 g flour | Stir in the flour and mix well until homogenous. Put back on the heat and stir dry. |
| 280 g eggs | Add the eggs with a spatula in 3 goes. |
| Spread out on a baking tray and bake 15 minutes at 210°C and then 10 minutes at 190°C (or 12 minutes at 190°C and 8 minutes at 170°C in a hot air oven). | |
Pistachio crunch
| Ingredients | Preparation |
|---|---|
|
300 g
butter
360 g candied sugar 360 g flour 3 g salt 120 g pistachio bresilienne Callebaut® NAO-CR-PI3724-T66 |
Mix together into a paste. Leave to cool in the refrigerator. |
| Bake for 15 minutes at 220°C and then leave to dry at 170°C for 10 minutes. | |
Pecan mousseline
| Ingredients | Preparation |
|---|---|
|
620 g
milk
100 g egg yolks 85 g sugar 55 g maize starch |
Prepare an anglaise and leave to cool in the KitchenAid |
| 20 g gelatine mass | Mix in the gelatine mass. |
| 160 g butter | Mix in the melted and cooled butter at 35°C. |
| 165 g lightly roasted pure pecan paste Callebaut® NPO-PE1-T62 | Mix in the pure pecan paste. |
| Leave to cool in the refrigerator. | |
Pistachio plaquettes
| Ingredients | Preparation |
|---|---|
|
1000 g
white chocolate Callebaut® W2NV
120 g pure pistachio paste Callebaut® NPO-PI1-T62 Pistachio bresilienne Callebaut® NAO-CR-PI3724-T66 |
Mix the precrystallised chocolate with the pure pistachio paste and the pistachio pieces. |
| Immediately spread out in extremely thin layers. Leave to harden and cut out the desired shapes. | |
